PLAIN VEGETABLE SOUP (2)
- Butter, 2 tablespoonfuls.
- Flour, 1 tablespoonful.
- Chopped onion, 1.
- Chopped carrots, ½ cup.
- Chopped potatoes, ½ cup.
- Chopped turnips, ½ cup.
- Chopped celery, ½ cup.
Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add
- Strained tomatoes, 2 cups.
- Hot water to proper consistency.
Season with parsley and salt to taste. Simmer till done.
WHITE SOUBISE SOUP
- Bread, 4 or 5 slices.
- Onions, 4.
- Salt, 1 teaspoonful.
- Butter, 1 teaspoonful.
- Rich milk, 2 cups.
- Potatoes, 2.
- Flour, 1 teaspoonful.
- Water, 4 cups.
Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve. If too thick, add a little boiling water.